Thenu’s Kitchen

This is restaurant style sambar. Goes well with Dosai or Idli. Might not suit white rice. And this is similar to the Arachuvitta Sambar

• In few drops of oil, roast the following until golden brown: 05 tbsp coriander
  0.5 tbsp channa dhal
  1 red chilly long
  0.5tsp methi (add it to the very last, else it will get bitter)
• Fry 1 inch coconut for few seconds along with the above
• Grind them to a fine paste adding little water. Set aside.
• Pressure cook 0.5 cup of Toor Dhal with a pinch of turmeric powder, 2 garlic cloves, 1tsp of castor oil for about 5 whistles
• The dhal:water ratio is 1:3
• Soak 2 inch tamarind piece in little water and extract the juice
• Precook all vegetables (Carrot, Radish, ChoCho, Pumpkin etc) with little salt and little water. Use stove top/microwave. Half cook them.
• In a pan heat 2 tbsp oil and saute thin long cut onions (1 large) until translucent
• Add salt per taste (go easy as the veges have some salt too)
• Add the tamarind extract and cook the onions until the tamarind no more smells raw
• Add 1 finely chopped ripen Tomato (need not saute)
• Add the ground masala
• Add 1tsp red chilly powder (I use Aachi brand – less spicy)
• Add the mashed Toor dhal
• Add the veges with any cooked water
• Add water per desired consistency
• Bring the sambar to a boil (like abt 10 mins)
• Do the tadka and add
• For tadka/seasoning, in few drops of oil, add the following and fry for few seconds : a pinch of hing, mustard seeds, cumin seeds, urid dhal, channa dhal, 2 red chillies, 5 pepper corns, 1 crushed garlic clove, few curry leaves.
• Garnish with cilantro leaves
• Serve hot with Dosa or Idli

• Pour 1tbsp oil in a hot pan
• Temper the oil with mustard seeds, cumin seeds, fenugreek seeds (methi), urid dhal, channa dhal – 0.5tsp each
• Add a pinch of hing, few curry leaves, 1 red chilly
• Add 2tbsp of any vathal – I used Manathakkali Vathal
• Add 3 chopped garlic cloves
• Add 1 medium chopped onion
• Add salt to taste and fry untill onions brown slightly
• Add a pinch of turmeric
• Add 1 large Tomato – finely chopped
• Fry till oil leaves the sides
• Add 1tbsp of any store bought Vathal kolambu powder
• I used Sakthi brand
• (You can also use Sambar powder)
• Fry for few seconds
• Optional: Add 1 tsp of coconut powder (I don’t)
• Add 1 cup tamarind juice
• Let it boil for 2 mins
• Add 2.5 cups of water and let it cook for another 30 mins
• You can adjust the water and cooking time per your desired consistency
• If using Sambar powder, to thicken the curry, you may add 1 tsp of rice flour mixed with little water and cook it till the curry thickens
• Add 0.5tsp of sugar or little jaggery and simmer for 2 mins
• Toss couple of curry leaves and serve with hot rice and appalam/chips
• This curry keeps well in fridge for 1 week if no coconut is added

Makes about 3 servings

• Hardboil eggs and set aside
• Squeeze a lemon sized tamarind and extract the juice – set aside
• In a hot pan, add 1 tbsp of oil and temper with 1tsp mustard seeds, 0.5tsp cumin seeds, 0.25tsp fennel seeds, 0.25tp methi seeds, 1 red chilly, a pinch of hing
• Add 1 large onion – finely chopped and fry till slightly brown
• Add salt to taste
• Fry 1 tbsp ginger-garlic paste until raw smell vanishes
• Add 1 chopped green chilly
• Add curry leaves
• Add 0.5tsp turmeric powder and fry all for a min
• Fry 1 large Tomato (preferably tomato puree) until oil leaves by the side
• Add 1.5 tbsp coriander powder, 0.25tsp cumin powder, 1tsp red chilly powder
• Optional: Add 1 tbsp coconut powder/paste (I generally dont)
• Keep stirring for a min
• Add the tamarind juice
• Cook for 5 mins
• Add 1tsp of sugar and mix for few seconds
• Add 1 to 2 cups of water as per the desired consistency
• Let the curry simmer in medium heat for about 15 mins
• Make slits along the hard boiled eggs and add them to the curry
• Simmer for another 3 to 5 mins
• Garnish with cilantro and serve hot with rice

Makes 3 servings.

• Soak 1 or 2 cups of Channa (Chick Peas) in water overnight
• Cook them till they are done
• Alternatively you can use canned Channa (I use canned channas)
• Mix the following powders to make the channa masala powder:
• 0.5 Tbsp Coriander powder
• 0.25 Tbsp Red chilly powder (for less spicier version)
• a pinch of Amchur (Mango) powder
• a pinch of Garam masala powder
• a pinch of Pomogranate powder (optional)
• a pinch of Cumin powder (optional. if adding, skip the cumin seeds while tempering)
• Set this channa masala powder aside
• Heat little oil in a pan and temper it with cloves, cinnamon, 1 tsp of cumin seeds, 0.5tsp of fennel seeds, curry leaves
• Fry finely chopped onions (1 medium) until onions turn light brown
• Add salt and a pinch of turmeric
• Add 1 Tbsp of ginger-garlic-cilantro paste (cilantro is optional)
• Fry the paste until the raw smell goes away
• Add 1 chopped green chilly and fry again
• Toss in finely chopped 1 large tomato (well ripen)
• Fry until the oil leaves by the sides
• Sprinkle few drops of water to prevent the spices from burning
• Add the Channa Masala powder and fry for 2 mins
• Add 1.5 cups of water and let it cook on medium heat for 5 mins
• Mash 10 or 15 Channas to a fine paste and mix with the curry
• Add the Channa. Cook for 10 to 15 mins until the desired consistency
• Drizzle few drops of lemon juice (Optional)
• Garnish with Cilantro
• Serve hot with Chapathi or Pulka or Roti